• For the sauce:
  • 1/3 cup Asian fish sauce
  • 1/3 cup fresh lime juice
  • 1/3 cup sugar
  • 3 Tbsp water
  • 3/4 lb. Asian rice noodles, cooked and rinsed
  • 1/3 head iceberg lettuce, shredded
  • 4 large carrots, shredded (about 3 cups)
  • 3 garlic cloves, thinly sliced
  • 2 small white onions, thinly sliced
  • 1 lb. peeled and cooked shrimp
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1/4 cup chopped mint
  • Chopped peanuts or cashews

DIRECTIONS:
1. Whisk the sauce ingredients together until blended.

2. Toss the rice noodles (also called vermicelli), lettuce, carrots, garlic, and onions together in a large serving bowl. Put the shrimp in the center and scatter the herbs around them. Sprinkle the chopped nuts over the salad.

3. At the table, toss the salad and pass the sauce. (Any leftover sauce is good on pork, chicken, or green salad.)

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